Turn the boring leftover chicken into an outstanding dish with this recipe! Chicken and veggie rice bowl is easy, pretty and full of flavor!
Boring leftovers? No, thank you. Food has to be pretty, nutritious and delicious!
I love grilled chicken. That smokey taste and smell make it so irresistible. We usually grill a big batch of chicken breast and then use the leftovers in new food, which makes life much easier through the week. I am a big chicken fan and I love making chicken in new ways such as this Chicken Ramen, pomegranate pineapple chicken or barbecue chicken English muffin pizza or stick to old family recipes like Maman’s chicken frittata or Zereshk polo Morgh (Persian barberry rice with chicken).
We try to avoid plain leftovers. If something is left from the night before, I try to elevate it and make it into a new dish that I can enjoy. I mean, life is too short to eat the same food three days in a row, right? Unless it’s incredibly good, like my maman’s food after such a long time!
This time, we had some leftover grilled chicken breast from the weekend that I just pan seared with some soy sauce and brown sugar to give it a good, exciting taste. The other steps are just as easy as the beginning: saute the veggies and then top rice with all the ingredients. It literally takes no time to make this chicken and veggie rice bowl if you have the leftover chicken. You don’t even need to necessarily use grilled chicken breast. If you have leftover rotisserie chicken, use it. If you have leftover oven baked chicken or pan seared chicken or even boiled chicken, use them! Any type of chicken would taste delicious once it’s pan seared with soy sauce and brown sugar!
The same goes with the veggies. Feel free to use any type of veggies: zucchinis, eggplants, carrots, broccoli, you name it. That’s how I like cooking weeknight meals: easy with tons of alternatives!
To make everything so much better, of course add some pomegranate because, you know what? Pomegranate makes everything better!
Chicken and Veggie Rice Bowl
- Leftover grilled chicken
- 1 tbsp olive oil
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tsp salt
- 1 bell pepper julienned
- 1 red onion julienned
- 1/2 cup pomegranate arils
- 1 avocado sliced
- 1 1/2 cup cooked rice
- Heat oil in a pan over medium heat.
- Add chicken, soy sauce, brown sugar and salt. Pan sear the chicken for 2-3 minutes.
- Take the chicken out and add bell pepper and red onion, saute the vegetables for 4-5 minutes until tender.
- Divide the rice between two bowls, top with chicken, onion, pepper, pomegranate arils and avocado.
- Serve warm.